Bamboo shoots #3

TAI SHAN’S CHICKEN WITH BAMBOO SHOOTS
Ingredients
1 tsp dry sherry
2 tsp arrowroot
1 tsp soy sauce
1 medium clove garlic, minced
¼ tsp Splenda
1/8 tsp ground white pepper
1 tsp sesame oil
2 Tbsp vegetable oil
3 thin slices peeled ginger root
3 carrots, peeled and cut into ¼ inch slices
2 stalks celery, cut into ¼ inch slices
1 can (8 ounces) sliced bamboo shoots, rinsed and well drained
1/3 cup chicken broth
1 Tbsp oyster sauce
2 green onions, chopped

Directions
12 ounces chicken breast cut into bite-sized pieces. In a medium bowl combine the chicken, sherry, arrowroot, soy sauce, garlic, Splenda, pepper, tsp salt, and sesame oil. Stir to combine and set aside. Heat wok and swirl in 1 Tbsp of oil and carefully add the chicken mixture. Cook for 1 minute to let the chicken begin to brown. Cook for another minute while stirring, chicken will not be cooked through. Transfer to a plate. Swirl the remaining oil in the wok and add the ginger, carrot, celery, bamboo shoots and remaining ¼ tsp salt. Stir-fry for 1 minute to soften the vegetables. Return the chicken to the wok and then add the broth and cook until the chicken is cooked through and the sauce thickens. Stir in oyster sauce and scallions.

Makes 4 servings.
Calories: 169
Fat: 9 gm
Carbohydrates: 8 gm
Protein 14 gm

From: projects.washingtonpost.com